January – March 2019
In January 2019, I began a partnership with Birmingham City University as part of their live Co.LAB Project which provides an exciting opportunity for undergraduate and postgraduate student from across different disciplines, to work on a project with external collaborators.
Acting as a client for students across MA and BA Product Design, Architecture and Interior Architecture courses, over a series of briefings, I introduced the students to my practice and set out the requirements for the product. The primary aim being to create an ‘Expanded Dining Space’ in which I can continue my explorations into new directions for food and sensory research practices. Whilst ‘multisensory’ and ‘experiential’ are terms frequently used in relation to food activity, the cohesion of this research within a fine arts context is still an under explored area of academic and creative research. The Expanded Dining Space will physically and intellectually ‘site’ this research.
During briefings I encouraged students to begin thinking about the sensory potential of different materials. Exciting discussions were had about the ways in which architectural and environmental spaces could invite diners to interact and engage differently with food. Product design students were encouraged to explore surface, texture and vessels based on sensuality.
The research will lead to a final presentation 5 April 2019, The Shell, BCU Parkside – where you can see some of the prototypes featured below alongside some of my own work.
Co.LAB (Collaborative laboratory) is an award winning inter-disciplinary design and research initiative within the Birmingham school of architecture & design. We focus on projects that seek to engage with the dynamic context of our city, to engage with a broad creative network and explore the extremities of disciplinary boundaries – all produced through an ongoing process of collaborative practice.
Prototype design by MA Interior Architecture students